Gluten Free Banana Pancakes

These pancakes are a huge hit with our guests. They are simple to make and freeze well, perfect for rapid breakfasts or snacks. You can add indulgence with some good quality chocolate chips.

Ingredients

4 very ripe bananas

1.5 cups of oats

0.5 teaspoon cinnamon

0.5 teaspoon vanilla

2 tablespoons of walnuts chopped into small pieces

0.5 teaspoon of baking soda

2 eggs

Pinch of salt

1/4 cup of milk (coconut/almond)

Method

Add everything to a blender except one banana and the walnuts. Blend until even consistency is reached. Chop the remaining banana into small pieces and add to the mixture along with the walnuts.

Warm a non-stick frying pan (we like non-toxic ceramic pans) on a medium-high heat. Add two tablespoons of batter per pancake and cook until golden brown on each side. If the pancakes start to burn, reduce the heat.

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This is one of the dishes served on our Rēset programs as part of our anti-inflammatory buffet which is gluten free, dairy free and contains no refined seed oils, corn or soy (except for traditionally fermented Tamari sauce) on our Rēset Programs. Read more about our Food Principals.